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    Home » Recipes » Dessert

    Published: Mar 30, 2023 · Modified: Jul 24, 2023 by James Wythe · This post may contain affiliate links

    Easy Gluten Free Chocolate Cake

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    slice of gluten free chocolate cake with fresh berries on top on white plate
    slice of chocolate cake on white cake stand
    side view of gluten free chocolate topped with fresh berries on white surface/background

    An extremely simple and delicious gluten-free, vegan, and refined sugar-free Chocolate Ganache Cake. How could you turn a slice of this down?!?! This is an easy chocolate cake recipe with simple ingredients and is baked in just 30 minutes and is sure to please every chocolate lover in your life!

    Chocolate cake topped with fresh berries on cream cake stand and white background.

    Recipe Difficulty – Easy

    Jump to:
    • Why this recipe works
    • Ingredients to make Easy Gluten Free Chocolate Cake
    • Substitutions
    • Variations
    • How to make Easy Gluten Free Chocolate Cake
    • Leftovers
    • Recipe FAQs
    • Recipe
    • Reviews

    Why this recipe works

    Let’s be honest – chocolate cake is welcome in my home all year round! This cake is so pretty and delicious, that it is a great one to bring out for special occasions. Prepare this on Valentine’s Day for your significant other? Yes, please! What about when you need a gluten-free birthday cake for a family member? Check! Or even when you need a vegan chocolate cake to share for the Easter holidays! This is the BEST gluten-free chocolate cake and everyone is going to love it!

    I’m far from a baker and actually, this is one of the first cakes I ever made! I wanted to step outside my comfort zone and create something a little different for the blog. With help from Luise, who is actually a far better baker than me, we came up with this and I am very proud of it! I hope you enjoy it as well!

    You HAVE to give this a try, and if you have kids, definitely get them involved!

    This was inspired by my Best Gluten Free Carrot Cake, and pairs well with my amazing 3 Ingredient Chocolate Truffles.

    If you absolutely love chocolate like me then check out my Vegan Chocolate Tart, Homemade Nutella or my Chocolate Flapjacks.

    If you’d prefer a cake without chocolate for a special occasion then make my Gluten Free Victoria Sponge.

    Ingredients to make Easy Gluten Free Chocolate Cake

    Ingredients to make chocolate cake on white background.

    For the Chocolate Cake:

    • Gluten-Free Self-Raising Flour – is a combination of gluten-free flour, salt, and baking powder. Three ingredients in one! I use Doves Farm, but any brand will do.
    • Ground Almonds – add a yummy flavour to this cake! If you buy them whole, you can grind them in a food processor. If you have any spare then use it to make my 10 Minute Chickpea & Spinach Curry.
    • Cacao Powder – gives the cake its delicious chocolate flavour! I show you how to make a delicious Homemade Hot Chocolate with it too.
    • Unsweetened Almond Milk – is part of what makes this cake dairy free in addition to gluten-free! Almond Milk adds moisture and helps this cake to have a perfect texture.
    • Maple Syrup – is a natural sweetener that I use in this recipe to avoid refined sugars!
    • Coconut Oil – is a great vegan butter substitute and makes sure you don’t end up with a dense cake.

    For the Chocolate Ganache:

    • Avocados – I know what you’re thinking – vegetables in cake?! Avocados have such a mild flavour and yet are so perfectly creamy that they make for an amazing ganache!
    • Maple Syrup – this is again used as a natural sweetener here.
    • Cacao Powder – makes sure we have that perfect chocolate flavour in our chocolate frosting!
    • Coconut Oil – adds to the perfect consistency of this ganache.
    • Salt – brings out all of the other flavours in the frosting.

    See recipe card for full information on ingredients and quantities.

    Substitutions

    • Self-Raising Gluten-Free Flour – If you don’t have self raising flour you can use plain flour but remember to add baking powder. I would add 2 tablespoon in the recipe to help it rise. If you don’t have a gluten restriction, you can use all purpose flour.
    • Unsweetened Almond Milk – Any dairy-free milk option can work in this recipe.
    • Coconut Oil – The best replacement in baking is vegan butter.
    • Round Cake Pan – You could make this a sheet cake in a baking sheet if you prefer. You could also put the cake batter into cupcake tins for some gluten-free chocolate cupcakes.

    Variations

    • Deluxe – For a truly special cake, I recommend making at least two tiers. I then put the ganache in between, on top of, and on the sides of the cake. The best part is that I love to add berries between the layers and on top of the cake! Raspberries and blueberries go great with this best chocolate cake recipe. If you’re not opposed to refined sugar, you could also sprinkle some powdered sugar on top.
    • Kid friendly – This is a rich chocolate cake, so it is already kid friendly! Have your kids grab a measuring cup and help you make the recipe for a great time together! If you’re kids don’t love chocolate then make them my Lemon Drizzle Cake instead

    How to make Easy Gluten Free Chocolate Cake

    chocolate cake mixture in silver mixing bowl with whisk on white background.

    Step 1: Add the dry ingredients, followed directly by the wet ingredients, into a large mixing bowl or electric mixer and combine until smooth.

    cake batter in 2 cake tins ready to be baked on white surface.

    Step 2: Pour the cake batter into the baking tin and cook for 20 minutes.

    chocolate ganache filling being blended in bender. Blender is positioned on white background.

    Step 3: Combine all of the chocolate ganache ingredients into a food processor and blend until smooth.

    2 baked chocolate cakes in cake tines on white surface.

    Step 4: Once the cake has come out of the oven and cooled, spread the ganache on top.

    overhead shot of cakes on cake stand topped with fresh berries on white surface.

    Step 5: Remove the cakes from the oven and allow to fully cool.

    Once cooled, layer half of the ganache on top of tier 1. You can then add any fruit on top (I added strawberries and blueberries).

    Gently place the second tier on top and layer with the rest of the ganache and top with whatever you like!

    Leftovers

    If you and your family members don’t devour this decadent gluten-free chocolate cake on day one, it is easy to store. Store leftover cake in an airtight container or wrapped in cling film or plastic wrap. Make sure to leave it at room temperature, NOT in the fridge. It will store for 2-3 days.

    Recipe FAQs

    How do you keep a gluten-free cake moist?

    The key to a moist cake is moist ingredients. I use almond milk, coconut oil, and maple syrup to ensure a moist cake. You also want to be sure not to overcook it. Baked goods will often continue cooking for a short while after coming out of the oven. Plan for that so you don’t end up with a dry cake.

    Can you just replace flour with gluten-free flour?

    This sometimes works! Some gluten-free flours are 1 to 1 replacements. I recommend finding a recipe that was specifically made as a gluten free dessert. This will ensure that the cake is moist and holds together and, most importantly, that it is delicious!

    Does a gluten-free cake take longer to bake?

    You may see that a gluten-free cake recipe will call for a lower bake time than a regular cake. It depends on the recipe and what it calls for! For best results, follow the directions in the recipe and check for doneness.

    Why is gluten-free baking so difficult?

    Gluten is a binder and what holds baked goods together. When you remove that element, you need to introduce other things to fulfil that purpose. The best thing to do when you’re first learning, is to follow along with someone who knows what they’re doing! I have so many great gluten-free recipes for you!

    Slice of chocolate cake being cut. Chocolate cake is on white cake stand with white background.

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    Tried this Gluten Free Chocolate Cake recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

    P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!

    Recipe

    chocolate cake on to white cake stand

    Gluten Free Chocolate Cake

    This Gluten Free Chocolate Cake is seriously simple to make, requires minimal prep and tastes utterly amazing! Plus it's vegan too!
    4.88 from 8 votes
    Save for laterSaved!
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    Course: Dessert
    Cuisine: British
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling time: 1 hour hour
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 10 Slices
    Calories: 485kcal
    Author: James Wythe
    Cost: £13.75

    Equipment

    • mixing bowl
    • x2 8" baking tins
    • food processor
    • whisk
    • baking paper

    Ingredients

    • 400 g gluten free self raising flour (I use doves farm)
    • 300 g ground almonds
    • 60 g cacao powder
    • 600 ml unsweetened almond milk
    • 1/2 cup maple syrup (125ml)
    • 6 tablespoon coconut oil melted

    Ingredient for the chocolate ganache:

    • 3 ripe avocados
    • 5 tablespoon maple syrup (75ml)
    • 25 g cacao powder
    • 4 tablespoon coconut oil melted
    • Generous pinch salt
    • fresh fruit to decorate

    Instructions

    • Pre heat your oven to 180C / 360F
    • Grease the 8" baking tins with coconut oil
    • Add all the cake ingredients into a mixing bowl in the order listed above and mix well until smooth (top tip to melt coconut oil either microwave or heat in a pot/pan)
    • Pour the mix into the baking tin and place in the oven at 180C / 360F for 20 minutes (this can vary depending on how hot your oven runs)
    • Meanwhile, in a food processor add the scooped out avocado along with all the other ingredients for the chocolate ganache filling and blend until smooth (this can take a couple minutes)
    • Remove the cakes from the oven and allow to fully cool
    • Once cooled, layer half of the ganache on top of tier 1. You can then add any fruit on top (I added strawberries and blueberries)
    • Gently place the second tier on top and layer with the rest of the ganache and top with whatever you like!

    Notes

    Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
    Substitutions & Variations: I have included a list of these in the post above.
    To Store:In an airtight container or wrapped in cling film or plastic wrap. Make sure to leave it at room temperature, NOT in the fridge. It will store for 2-3 days.
    To Freeze: I wouldn’t recommend freezing this recipe.
    Tip 1: Sieving the flour can help to get a lighter texture but not essential. 
    Tip 2: Using cacao powder in it’s raw form adds a deeper chocolate flavour.
    Tip 3: Don’t over bake the cakes, and allow to rest at room temperature for a moist texture.

    Nutrition

    Calories: 485kcal | Carbohydrates: 34g | Protein: 11g | Fat: 37g | Saturated Fat: 15g | Fiber: 7g | Sugar: 17g

    Please note that Nutrition information is a rough estimate

    Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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      Recipe Rating




    1. Debra says

      May 08, 2023 at 11:29 am

      Do you think this would work as buns ?

      Reply
      • James Wythe says

        May 10, 2023 at 5:03 pm

        Yeah, I think it will work as cupcakes 🙂

        Reply
    2. Gill says

      January 31, 2021 at 8:57 am

      5 stars
      I made this cake for my daughters birthday and it was loved. Ididn’t double the ganache ingredients and wondering whether I should have?

      Reply
    3. Henrietta says

      April 10, 2020 at 2:22 pm

      I’d love to make this except I don’t have any or have not seen any gluten-free baking flour that is self rising in Arizona USA. If we just have regular gluten-free baking mix what should we add? THANKS

      Reply
      • Healthy Living James says

        April 13, 2020 at 11:12 am

        I would add in extra baking powder 🙂

        Reply
    4. Sami Sands says

      April 07, 2020 at 4:07 pm

      Hi James, do you think it would still work if you substituted oat milk for the almond milk in this recipe? Thanks!

      Reply
      • Healthy Living James says

        April 07, 2020 at 4:13 pm

        Hey Sami, yes that should be fine! Let me know how you get on 🙂

        Reply
    5. James says

      June 18, 2018 at 10:03 am

      Hey Amie,

      Sorry 8×8 just means 8″ diameter so yours was the correct size 🙂

      I saw it on Instagram and it seems like it turned out really well! + I know the feeling about having to make your own cakes for birthdays hahaha 😛

      Thanks for sharing!

      James

      Reply
    6. Amie says

      June 16, 2018 at 12:50 pm

      Hi James, I just made the cake part of this recipe for my birthday cake. I wasn’t sure what you meant by 8X8 tin. I borrowed my mum’s 8” diameter cake tins and and one lot of mixture split into both tins, so I’m assuming your cake was bigger than mine will be. Anyway looks ok so far. Will attempt ganache next. Seems like you have to make your own birthday cake if you want a gluten free, dairy free, sugar free, egg free chocolate cake .

      Reply
    7. Amy says

      March 01, 2018 at 9:23 pm

      This looks delicious!

      Reply
      • James says

        March 02, 2018 at 9:58 am

        Aww thanks so much Amy 🙂

        Reply

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    Hey, I’m James! A fully qualified Health Coach, Author and Professional Food Blogger with over 1 million followers. My aim is to inspire you to cook easy and delicious home cooked food. 12 years ago I fell seriously ill out of the blue which left me bed bound for 2 years and house bound for the next 4 years. I opened my blog in 2016 to share the easy allergy friendly recipes that I taught myself to cook.

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    Hey, I’m James! A fully qualified Health Coach, Author and Professional Food Blogger with over 1 million followers. My aim is to inspire you to cook easy and delicious home cooked food. 12 years ago I fell seriously ill out of the blue which left me bed bound for 2 years and house bound for the next 4 years. I opened my blog in 2016 to share the easy allergy friendly recipes that I taught myself to cook.

    More about me →

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    My Cookbook

    BUY NOW

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